Preparation:

Toss the okra with the lemon juice. Let sit for 15 minutes.

In a large saucepan, heat the olive oil over high heat. Saute the okra for 5 minutes, until golden. Add the onion, reduce the heat to medium, and cook for 5 minutes, until softened. Add the green pepper and the garlic and cook for 2 minutes more. Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper. Cook the mixture for 5 minutes, until thickened.

Increase the heat to medium, add the rice, saffron, corn, drained okra, and chipotle. Stir the mixture well and cook for 2 minutes. Add the vinegar and the chicken broth, stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender.